Step 1

Marinate tempeh in garlic, salt, and water for 30 minutes. Drain

Step 2

Deep fry until crispy and golden brown, about 8 to 10 minutes. Set aside.

Step 3

Grind cayenne peppers, anaheim peppers, shallots, garlic, toasted shrimp paste, sugar, and salt into a spice paste.

Step 4

Heat oil in a frying pan on high and sauté the spice paste until fragrant, about 3 minutes.

Step 5

Add tomato cubes and basil leaves. Stir until the basil leaves are wilted.

Step 6

Return the fried tempeh into the pan and toss until all the tempeh pieces are fully coated with the chili sauce.

Step 7

Turn off heat, transfer to a serving plate and serve immediately.